Chicken, Mushroom and Gruyere Potato Pie
Although this is predominantly a potato dish, the chicken, mushrooms and Gruyere give it enormous extra appeal and because you unmould it to make it stand up looking rather like a cake, it looks good too. I think I shall add some bacon next time for even more flavour.
1 kg floury potatoes
80ml warm milk
60g freshly grated parmesan or pecorino
2 eggs, beaten
225g cooked chicken
2 cloves garlic
1 tbsp. chopped parsley
1 tbsp. fresh thyme leaves
150g Gruyere, cubed
1 tbsp. panko breadcrumbs
20g freshly grated parmesan or pecorino
Salt and pepper
8" spring release cake tin, well greased
Oven 200c, 180 fan
Boil and mash the potatoes; add the warm milk, butter, grated cheese and seasoning. Allow to cool a little (about 10 minutes) then mix in the beaten eggs.
Cut the mushrooms and chicken into chunky pieces. Melt the 15g butter and fry the mushrooms until all the liquid they emit has pretty much disappeared, stir in the garlic and fresh herbs and season with salt and pepper
Spread a thick layer of the potato in the greased cake tin and flatten it.
Distribute the Gruyere over the potato and press it down into it.
Now add the herby mushrooms and any juices from their pan, add all the chicken pieces and then press the remaining mashed potato on top, making sure that the filling is completely covered and enclosed
Mix together the panko crumbs and the grated parmesan or pecorino and sprinkle it over the top of the potatoes.
Bake in oven 200c (see above) for approximately 50 minutes by which time the top should be crusty and golden
Allow to rest for 10 minutes before carefully unmoulding from the tin
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